Braised Beets Recipe
Butternut squash-miso mash + roasted mushrooms + pepita salsa verde + Los Cameros cheese + guajillo labneh + cilantro-mint chutney.
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Ingredients
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Braised Beets
Butternut Squash-Miso Mash
Roasted Mushrooms
Pepita Salsa Verde
Guajillo Labneh
Cilantro-Mint Chutney
Cheese
Method
Braised Beets
- 1
Prepare the Beets
Preheat your oven to 375°F (190°C). Wash the beets thoroughly, trim the tops and roots, and wrap them in aluminum foil with olive oil, salt, and pepper.
- 2
Bake the Beets
Place the wrapped beets on a baking sheet and bake for 45-60 minutes or until tender. Once cooked, allow to cool, then peel and cut into wedges.
- 3
Braised Beets
In a pan, heat vegetable broth and thyme. Add the beet wedges and braise for about 10 minutes, allowing the flavors to meld.
Butternut Squash-Miso Mash
- 4
Cook the Butternut Squash
Peel, seed, and cube the butternut squash. Boil in salted water until tender, about 15-20 minutes. Drain.
- 5
Mash the Squash
In a bowl, combine the cooked squash, miso paste, butter, and salt. Mash until smooth.
Roasted Mushrooms
- 6
- 7
Roast the Mushrooms
Spread the mushrooms on a baking sheet and roast at 375°F (190°C) for about 20 minutes, until golden and tender.
Pepita Salsa Verde
- 8
Guajillo Labneh
- 9
Mix the Labneh
In a bowl, mix labneh with guajillo chili powder and olive oil until well combined.
Cilantro-Mint Chutney
- 10
Blend the Chutney
In a food processor, blend cilantro, mint, lime juice, and salt until smooth.